Parmesan Cheese Spread

Parmesan Cheese Spread Recipe


Woah - what a week. I'm sitting in the lobby of a hotel in New York, and quite a lot has unfolded since I last checked in. The short version is: I flew to New York for the James Beard Awards, and then (holy s**t) I won one. I'm making my way back home now, and my fingers are crossed that some of my photos from the past few days turn out. In the meantime, I'll leave you with this. It's a Parmesan spread I make now and then, one I like for a number of reasons. You grate good Parmesan whisper-thin into a pot. Then combine that with a splash of white wine and a big glug of olive oil. That's really it. It's one of those stupid-simple, homemade, tastes-really-good things you can make in no time. If it gets lost in your refrigerator for a week, no worries, it's that much better when you rediscover it. Once you've made this base, it can hang out in your fridge for a week, or two, - or even three. Ready to use whenever (and, on whatever) you like.

Parmesan Spread RecipeParmesan Spread RecipeParmesan Spread Recipe

It's also completely customizable on a whim. You can stir in any number or herbs, spices, dried or fresh fruits (before serving) to take the spread in whatever direction you like. I noted some suggestions in the recipe below. It's good on crostini, sandwiches, and tartines. It's good spread in the bottom of a tart crust. It's good drizzled with a bit of honey or as part of a cheese / antipasti platter.

Thanks again to everyone for the nice notes. Every one of them feels good to read. xo -h

- More Parmesan Recipes -
- More Appetizer Recipes -

Parmesan Cheese Spread

You're going to want to use a Microplane grater here - the finer and whispier the cheese is grated, the better. this is also a perfect fit for Pecorino cheese, and I've been working on an aged gouda version using a bit of IPA (India Pale Ale) in place of the wine you see here. You can take this general idea in many different directions.

2 1/2 cups / 5 1/2 oz / 150g finely grated Parmesan cheese
scant 1/4 cup / 50 ml extra virgin olive oil
1/4 cup dry white wine

add in ideas: chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the cheese down a bit into a flat surface. It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated.

When I want to serve the cheese, I typically scoop out a bit into a separate smaller bowl or plate, and incorporate any add-ins (or drizzles) at this point.

Makes ~1 1/2 cups of spread.

Prep time: 5 min

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Comments


Laura

Congrats on the JBA! Hip hip hooray!

May 9, 2012
 

What a fabulous idea! Love this!

May 9, 2012
 

Molly in Minneapolis

Congratulations on winning, Heidi! Very well-deserved.

May 9, 2012
 

cheese, olive oil, wine. You've got a winner on your hands :)

May 9, 2012
 

Congratulations, Heidi! I saw the list of winners yesterday and did a little dance for you.

May 9, 2012
 

Congratulations on the award! We grate hard cheese onto just about everything; never would have thought to turn it into a spread/sauce. Ingenious!

May 9, 2012
 

Congratulations Heidi. It's so wonderful to read about your much deserved achievement ... everything you do, you do with such grace.

May 9, 2012
 

How wonderfully simple - I love it. And congratulations on the award. Well deserved :)

May 9, 2012
 

Congrats! And this sounds delish!

May 9, 2012
 

Congrats on the award!! That is so amazing :) This cheese spread looks delicious!

May 9, 2012
 

Congrats on the award! Plentiful champagne for you. :)

(...I guess it's especially appropriate that there's wine in this spread!)

May 9, 2012
 

Woo! Congrats!

May 9, 2012
 

yijang

Heidi, congratulations!! Your recipes and beautiful, beautiful photographs have been such an inspiration. I love reading your blog and will continue to do so for as long as I love cooking/eating (i.e. a very long time).
Congratulations and enjoy basking in the well-deserved glory! :)

May 9, 2012
 

Lynn

Wow, Congratulations on the award Heidi. Well deserved

May 9, 2012
 

Congratulations on the award!

May 9, 2012
 

Congratulations, Heidi! You deserve every ounce of recognition that you received at the James Beard Awards and elsewhere. You're an inspiration! Please keep on doing what you do. Oh and this spread? I'm trying it as soon as possible!

May 9, 2012
 

Congrats on the award, Heidi!

May 9, 2012
 

Congratulations on your award! You definitely deserve it, you talented lady, you! Your cheese spread looks simple and tasty. Would spread it on a cracker or sandwich any day!

May 9, 2012
 

Lindsay

Hi Heidi,

You met my friend Ginny Evans a while ago and she gave me a signed copy of your first book. I have loved your work since then! I am good friends with Lisa Gosselin, the editor of Eating Well magazine (a publication out of Vermont). She would love to be in touch with you. How can she reach you? Should I send you her email?

Thanks and congratulations about James Beard! Lindsay


HS: Thanks for the nice note Lindsay :) - I'll ping you offline.

May 9, 2012
 

Yay! Yay! Yay! Your website and cookbooks helped me begin my jaunt as a veggie cook; I'm forever indebted, and give you my own little award every time I bite into one of your scrumptious meals. Brava, Heidi!!

May 9, 2012
 

mare

Holy sh*t, congrats!!

May 9, 2012
 

I'm definitely going to try the Pecorino cheese version...sounds amazing!

May 9, 2012
 

I know it is not considered normal, but we do not use/drink alcohol in my house. That being said, what could be used in place of the white wine in this recipe? It sounds awesome and we love cheese in all it forms. Thanks and Congrats!


HS: No worries Kristina - I'm thinking that a splash of white wine vinegar might do the trick - do a tiny bit at a time though, and you might need to up the olive oil a bit to get the consistency just right.

May 9, 2012
 

In my experience, parmesan cheese tastes good on everything, so I imagine this tastes good on just about anything, too! Sounds good enough to just eat with a spoon. :)

May 9, 2012
 

Congrats!!!

May 9, 2012
 

Love the simplicity!

And a hearty congratulations on your award! It's so deserved; I always love checking in here and getting inspiration from your kitchen.

May 9, 2012
 

Congratulations Heidi!!
I'm so happy for you, that's such wonderful news.
I couldn't think of a lovelier or more deserving recipient. :)

May 9, 2012
 

HUGEST congrats! You deserve it!
xoxo

May 10, 2012
 

Congratulations Heidi! The award is certainly well deserved. I hope that you will tell us more about the experience.

This is my kind of recipe, the stupid easy kind. I love the simplicity of the ingredients and the options for additional flavors. I will certainly make this so it can hide in my fridge and surprise me here and there.

May 10, 2012
 

Congratulations on the award, it is so well deserved. This is the kind of recipe that exemplifies why your cooking resonates with so many people; simple but bursting with flavour.

May 10, 2012
 

Heather

Jolly well done, you.

May 10, 2012
 

Congrats on the award. It is well deserved. Lovely twist on a cheesy spread and so much more zing to it than many of the creamy recipes.

And I just love that it only takes 5 minutes!

May 10, 2012
 

Congratulations!..this spread is delicious. Oh, and good job on the James Beard Award too, I guess. Haha, just kidding, that's amazing! I love reading your blog, and you deserved it!

May 10, 2012
 

This looks so delicious! My partner loves Parmesan cheese (seriously, I've had to just adjust my perceptions and realize that when he grates piles of Parmesan all over my cooking it's not an insult, it's just how he eats). Congrats on the award! If the pics turn out any chance of a NYC travel guide as well (I like here, I know where to go, but, you know, I love the other ones...actually used the SF one while we were there)


HS: Someday I'll take a stab at a NY guide - I always feel like I'm so rushed there, don't stay long enough to really explore, because I'm not really on "vacation"....someday though!

May 10, 2012
 

Sandi

Congratulations on the award!

May 10, 2012
 

Congratulations!!! Well deserved!

May 10, 2012
 

suncatcher

Congratulations to you, Heidi! This award couldn't have gone to a more deserving person. Enjoy! (i'm gonna go enjoy some parmesan cheese spread :)

May 10, 2012
 

Congrats on your award! This sounds wonderful and so versatile. I can think of so many ways to use this spread - and so many different add ins.

May 10, 2012
 

Melissa

Congrats on the win! And I am TOTALLY making this!

May 10, 2012
 

drool. they looks immense!
congratulations on the win!

May 10, 2012
 

So lovely for you to have the recognition. This spread sounds simple and fantastic. I'm curious about the jar on the left. Is it from a product? It seems like a perfect little storage jar.


HS: Hi Kathleen, it's an old jam jar or some sort - and it came with a tin top.

May 10, 2012
 

Congratulations on the award, that's awesome! Oh, and cheese spread? Yes please.

May 10, 2012
 

Kate

Congratulations, Heidi! Such a wonderful achievement and very well deserved. I love your blog and books...hooray!

May 10, 2012
 

1) Heidi, YOU RULE.

2) Congrats on the win! I'm so not surprised.

3) This spread is geeeenius. I'm going to make 35 jars.

4)

May 10, 2012
 

Fantastic news on your award Heidi, very well done, and much deserved.

This Parmesan spread looks amazing, I think I will have to make some.

May 10, 2012
 

ariane

Kristina : I do a dressing that uses white wine vinegar, olive oil, parmesan and black pepper and it's excellent. Probably different from the recipe here, but satisfactory if you don't want use alcool.

May 10, 2012
 

Congratulations on your BIG win!!!

May 10, 2012
 

Very exciting. Congratulations, Heidi!

May 10, 2012
 

Ashley Palomaki

Congratulations! It is much deserved. Super Natural Every Day has been a fixture in our kitchen since the day it arrived.

May 10, 2012
 

Congratulations!
The french do something very similar to this with any hard cheese leftovers. You just chop it up fine and follow the directions as you layed them out. It is a great way to use up any dried up bits.

May 10, 2012
 

Good things come to those who deserve it and you certainly do! Your cookbook is amazing, your photographs breathtaking and your recipes beyond delicious. Congratulations!

May 10, 2012
 

meg

I have been making this for couple of years now and it is always a crowd favorite at gatherings. I usually add herbs and roasted/ sundried tomatoes. This is also good as a sandwich spread, on top of eggs, on pasta potatoes, . . . endless possibilities.

May 10, 2012
 

Liberty Browne

Amazing! Congratulations Heidi! Really thrilled for you!

Just out if curiosity, in Melbourne (aust.) I have trouble finding rennet free/organic parmesan, so I tend not to use it and stick to soft cheeses. Is that something that is easier to come by in San Fran? Or do you just have to research a bit harder?

May 10, 2012
 

Beverly Jane

A wonderful and well deserved award!!
Congratulations and keep those super recipes coming. I love all of them.

May 10, 2012
 

Mary

Awesome! Congratulations, Heidi! They chose well :)

May 10, 2012
 

theresa k.

congratulations on the award! that's one nice surprise!

May 10, 2012
 

Felicity

Congrats Heidi on the award! Couldn't have happened to a nicer, and more deserving, person. I'm already looking forward to the next cookbook!

May 10, 2012
 

Lara

Congratulations Heidi and thank you for inspiration every day!

May 10, 2012
 

Kate

Congratulations on the James Beard Award!! You deserve it!

May 10, 2012
 

kris

congratulations! well deserved! keep up the good work---and i'm excited to see what your next venture is.....

May 10, 2012
 

cheri

I couldn't think of anyone more deserving than you to win this award. I've been reading your blog for years and have your cookbooks that I cherish. I'm a California gal too, living in Arizona (ugh) at the moment but hubby and I are moving back soon. Your cookbooks have helped me keep my sanity here, plus it's easy to find mesquite flour!!!

May 10, 2012
 

Congrats!!! OMG my fiance loves parm - he would put this spread on everything. Thanks for sharing!

May 10, 2012
 

Wahoo!!!!! Congrats to you!

May 10, 2012
 

Sarah

That is so incredible that you won! You are such an inspiration to me, I love everything you do. Thanks for your books and blog!

May 10, 2012
 

Jean

Congratulations on the award. Continued good luck to you! Thank you for all the great recipes!

May 10, 2012
 

Congratulations, Heidi, on your award!! So well deserved.

May 10, 2012
 

Connie

This looks fantastic! Congrats on the award!!

May 10, 2012
 

Congratulations, Heidi! What a well-deserved honor.

May 10, 2012
 

Susan

Congratulations!
Your lovely photo with the caption "Favorites List (3.10.12)" shows white roses and the most scrumptious looking meringues. Do you have a favorite meringue recipe? Thanks!

May 10, 2012
 

Concetta

Great books, well deserved award.

May 10, 2012
 

Catnip

Congratulations!! Well deserved!

May 10, 2012
 

First of all, congratulations! Second, this recipe is so easy and amazing! Wish I thought of that before ;)

May 10, 2012
 

Congratulations! Such a well deserved honor. Love this cheese spread, too!

May 10, 2012
 

Ginnie Welsh

Congratulations!! I'm very excited for you! This award is one of the few that will follow you for the rest of your life.

May 10, 2012
 

DawnSC

Congratulations Heidi, well deserved! :)
Also, I can't wait to try this. I've been sadly lacking in "fun" cooking because I'm still figuring out how to balance work and our adorable 8-month old. Cooking has been limited to super quick, healthy as possible things. This looks like the perfect thing to get me back to trying more of your recipes!

May 10, 2012
 

meliSsa

you are so deserving. congratulations!!

i can't wait to add this simple spread to my refrigerator pantry - perfect for when i come home from work, and need a little snack (+ beer!) before i start dinner. :)

May 10, 2012
 

Euna

Congratulations!!!

May 10, 2012
 

Congratulations! And thanks for the great recipe too.

May 10, 2012
 

Congrats. How exciting! Your hard work and passion for your subject jumps off the page and the award is well-earned! Thanks for the inspiration!

May 10, 2012
 

Woo hoo so thrilled for you!

May 10, 2012
 

Erin

Wow! Congrats Heidi! Just saw the photos on the James Beard site...so exciting! And you looked great too. ;)

I'm taking this dip and a baguette with me camping in Big Sur this weekend - I don't think anyone will be upset about that.

May 10, 2012
 

Anonymous

OMG! You were in NYC. I have been out of the loop recently so this is a little late but how wonderful for you.

Without a doubt, you deserve it, you earned it, and now you got it.

Congratulations multifold and frenetic dancing ensues.

In short...Yea!

Most of my food shopping happens at the Farmer's Market at Union Square, four days a week and I always mention you and your site to at least one person although I spread the word in general. It's the least I can do.

The Union Square Market is my food shopping and social occasion. When I have the time I bring things to eat as farmers are stuck there all day surround by expensive restaurants and cheap food.

Even the doorman at one of my jobs (I'm a semi-retired visiting nurse for animals) has thanked me for turning him onto you. There are others. LOL

So thank you Heidi. I am now pondering what I will substitute for wine in your cheese spread which looks beyond delicious. Will report back.
I got ideas...

May 10, 2012
 

Rokitdog

Congratulations, Heidi! It is well deserved indeed! Please keep inspiring us all and having fun! Cheers!

May 10, 2012
 

Deepika Sukhwani

Wohoo! Congratulations! :)

May 10, 2012
 

Super congrats on the JBA!! How wonderful!

May 10, 2012
 

Congrats on the award, and thanks for sharing this spread-can't wait to try ;)

May 10, 2012
 

Congratulations on the award, Heidi!
You have reminded my my parents' cheese spread recipe. Grate dry cheese, mix it with fresh squeezed garlic and mayonnaise. It was amazing. Will make it!

May 10, 2012
 

Cannot wait to make this with some pecorino and maybe a heavy twist of black pepper and some lemon zest. Yum. And warm congratulations to you, Heidi! So well deserved. You've been such an inspiration in my kitchen over the years :)

May 10, 2012
 

Congratulations! You deserve it and more!!

May 10, 2012
 

Jyll

Congratulations on the JBA!

May 10, 2012
 

Brenda Claybrook

Wow! Congratulations on a well deserved award.

May 10, 2012
 

Yet another recipe that exemplifies why I keep coming back for more--classy, simple, tasty, beautiful. Congrats.

May 10, 2012
 

Congratulations Heidi. I agree with the others: very well deserved! May it open new doors for you.

May 10, 2012
 

Melissa from Trout Valley

Excellent! So happy for you -- well deserved.

May 10, 2012
 

You have me at "cheese" :-)

May 10, 2012
 

Karen

James Beard award! How awesome is that! Congratulations, Heidi! I can almost smell this spread. I'll bet roasted garlic would be sumptuous as an add in! I wonder if it could be the beginning of a great little Caesaresque dressing? Going to make this right away. Thank you!

May 10, 2012
 

Melissa

I meal plan every week so I can make fun, creative, healthy foods for my family.
Your recipes are about four dinners a week.
I make your animal crackers for my kids and spread the magic sauce on everything!
You deserve recognition for the fabulous foid and "favorites" you share with us:)

May 10, 2012
 

Huge congratulations. That's such a wonderful accomplishment. My good friend Gina DePalma from Babbo (exec pastry chef) won a couple of years ago and I remember the excitement. My mother, at 86, still uses her James Beard cookbook (held together with rubber bands). Only the best in the ndustry are even considered!!!

The dip recipe - oy -- I think I am going to make it and then run about three miles. Beautiful. I am seeing this with blanched baby asparagus on my B&B brunch table for this coming Sunday. :)

May 10, 2012
 

Congratulations on winning!
This looks delicious. My boyfriend is a Parmesan-freak and I bet he will love it.

May 10, 2012
 

another brilliant idea and so simple. many congratulations on a well deserved win! you are to be venerated.

and i'm happy to be be your online guide for future nyc trips - my pleasure.

May 10, 2012
 

I'm still glowing from your win! :) So happy for you.
Parmesan spread looks delicious! I'm imagining it broiled on little toasts.

May 10, 2012
 

DRTVrMoi

You are rare voice in the blogoshere. Congratulations for being recognized. Brava

May 10, 2012
 

Oh congratulations Heidi!!! So, so deserved. I just couldn't be happier. Big hugs, katherine

May 10, 2012
 

kristin

Bravo- and thanks for this recipe - my mom used to make the greasy mayo.parm spread- so nice to have a healthier option.

May 10, 2012
 

I'm so happy for you, Heidi. The honor is well deserved. Congratuations!

May 10, 2012
 

Kathy

Congratulations on the award! The spread sounds marvelous and I can't wait to try it.

May 10, 2012
 

This spread is my kind of food! And hearty congratulations on the James Beard award.
D

May 10, 2012
 

Yvonne Pasquini

Congrats to you! That is awesome. Well deserved.

May 10, 2012
 

Janice

I saw the list if winners and was so happy to see you on it. Congratulations!

May 10, 2012
 

Jenny

How wonderful! Congratulations!

May 10, 2012
 

WOW Heidi! How exciting! Congrats, so happy for you! Thank you so much for representing the Vegetarian...totally Natural Foods population...you do an amazing job!

May 10, 2012
 

Sangeetha

Congratulation on the award. Well deserved!

May 10, 2012
 

Jen

Congratulations on winning the James Beard Award! So very well deserved as your book has truly changed the way I cook and think about food.

May 10, 2012
 

LauraB

You Goddess! Your consistently refreshing and authentic blog is such a pleasure. Thank you for inspiring me to keep exploring and creating! In and out of the kitchen! Xo

May 10, 2012
 

Congratulations on the award! You deserve it. And the cheese spread sounds delicious.

May 10, 2012
 

tuula

Heidi, congrats! So thrilled for you - you brighten every week for me and am so glad your contributions are being properly acknowledged!

May 10, 2012
 

Meghan

Congratulations, Heidi! I've been reading your blog and cookbooks for years. The James Beard honor is SO well deserved. Keep doing what you do!

May 10, 2012
 

Megan

Heidi, I have been reading and cooking from your website for the past three years, and have literally made dozens of your recipes, some of them multiple times. The great results mean that I have frequent occasion to recommend your blog to others. I am also enjoying Super Natural Every Day. Thank you.

May 10, 2012
 

Anonymous

Right on, Heidi! It's great to see inspired writing rewarded. xo

May 10, 2012
 

Right on, Heidi! It's great to see inspired writing rewarded. xo

May 10, 2012
 

Anita

Congrats, Heidi! Totally deserved - your recipes, food writing and photography are just top notch. Yours is the first blog I subscribed to and my favorite!

May 10, 2012
 

Congrats on your award! Much deserved :)

May 10, 2012
 

Harriet

Love the blog and the recipes. Congrats!

May 10, 2012
 

Congrats on the award, Heidi! You so deserve it! and this looks like such a perfect little spread.

May 10, 2012
 

Yippee! I'm so pleased for you Heidi - that award is immensely well deserved. You have a real and unusual talent for making healthy food tempting

May 10, 2012
 

Charlene

Congrats!!!

May 10, 2012
 

Many. many congrats on the well-deserved award! I'll send a little toast your way this weekend when I dip into my parm cheese spread ...

May 10, 2012
 

Melanie

Yay Heidi!!! Very happy for you. And thanks for making healthy, real food come alive for all of us. This parmesan recipe looks divine. I do a similar thing with making Italian butter...roasted garlic clove squeezed onto a pile of grated parmesan, olive oil, S&P. I could eat it by the gallon!

May 10, 2012
 

Benjamin

i've never seen so many comments but all well deserved! Congrats to a well deserved win! how fun that i already own (and use frequently) a James Beard Award-winning cookbook! :)

May 10, 2012
 

This sounds fabulous - I might chop some fresh rosemary to incorporate into it as well. And congratulations on your award! I love your blog!

May 10, 2012
 

Laura M

Congratulations on the award, that is amazing! Yours is my #1 favorite cooking site - practically everything you put on here, I want to eat. Thanks for this and keep it coming!

May 10, 2012
 

I saw the Twitter storm about your win and was so happy, you so deserve it! I've loved everything I've made from your book.

This recipe sounds great, but the gouda and IPA version sounds unreal. That on a a pretzel would be heavenly. I must try both.

May 10, 2012
 

Christineabella

Heidi, So well deserved! It's a delicious book, a smart blog with beautiful photos! It's like a dream come true, right? James Beard!

May 10, 2012
 

Susan A.

Way to go on the James Beard, girl! Go ahead and baste thyself with that sunshine for a bit... :-D

May 10, 2012
 

Bev

Okay... I give up. What's IPA? I've tried Googling it, and the only thing that comes up is this page.

May 10, 2012
 

CONGRATS, Heidi! Much deserved, and thank you for continually providing not only good and healthy recipes, but motivation and inspiration as well. Take some time to truly celebrate!

May 10, 2012
 

Anna

Congratulations!! I've recommended your site (and books) to so many friends. We all love your food!

May 10, 2012
 

congrats on your win--well deserved!!

May 10, 2012
 

CST

Congrats on the award-I love the recipe--like fondue in a jar!

May 10, 2012
 

Anne Marie

Congratulations on the award. Very well deserved.

May 10, 2012
 

Kari Kittinger

love this. and your award is so well deserved. thanks for being so progressive and inspirational.

May 10, 2012
 

Joan

IPA?
as in:
"I've been working on an aged gouda version using a bit of IPA in place of the wine"

May 10, 2012
 

Dana Melvin

Wahoo!

May 10, 2012
 

Congrats Heidi; so happy for you!! Your pictures always take my breath away...

May 10, 2012
 

Barbara Truitt Beckmeyer

Congratulations on your award!! I love your blog!

May 10, 2012
 

Many congrtats Heidi, I'm so happy for you! Though I'm not surprised, I just love your recipes/blog/books!

May 10, 2012
 

Audrey

Many congratulations, Heidi! You SO deserve this. I've followed your blog for years, and made many things from it and from your cookbooks. Your recipes never disappoint, your photos. always perfectly lovely. May this be one of many accolades for your work and contributions to the culinary world and ordinary home kitchens.

May 10, 2012
 

Sue

Heidi, congrats on the James Beard award. You truly deserve it!

May 10, 2012
 

terri

Congratulations on a well-deserved win!

May 10, 2012
 

Kathleen

Congratulations on the award. So sad to see you don't check your four-letter words at the kitchen door. Honestly and please, show your surprise with a culinary word. There will be many more awards. You are gifted in cooking, blogging and photography and have set the blog bar high. Don't lower it by uncreative vernacular. Bon Appetite!

May 10, 2012
 

Victoria

OMG Heidi! you rock girl...so jazzed for you. Congrats!!!

May 10, 2012
 

Shannon

Congratulations Heidi! You write cookbooks, you win big awards and yet your voice still stays fresh and honest here on your site. I can't say that for many of the other popular blogs that I used to enjoy reading. Thanks for never letting us down.

May 10, 2012
 

Andrea Naperville IL

BIG YIPEE Heidi! I JUST FOUND YOUR WEBSITE today... you are my lost sister! Thank you for your posts for healthy focused, vegetable focused foods! Move over Epicurious.com and FoodNetwork.com... I'll be on Heidi's site FIRST from now on!!!!
Wishing you the best! (ps.. I own over 150 cookbooks and am a foodie!)

May 10, 2012
 

I absolutely love your pictures of food ingredients, they are so inspiring!!!

May 10, 2012
 

laurie kavanagh

Well-deserved Beard award, Heidi! I love what you bring to this world.

May 10, 2012
 

Congrats on the James Beard Award - so exciting!

May 10, 2012
 

Angelina Aurora

Bravo on the James Beard Award, Heidi! Very well deserved :) And I can't wait to try this recipe...I think I'll try it with a sweet add in the first time.

May 10, 2012
 

Congrats on the award-that's amazing. What an honor! You are a force to be reckoned with! ;) And this spread looks fabulous. As always, I love your super simple ingenious take on things! Can't wait to try!

May 10, 2012
 

Sawyer Riley

The James Beard folks definitely got it right! You are the most deserving person I know. Congrats.

May 10, 2012
 

many congrats on an honor well-deserved! very happy to hear that the awards are veg-friendly too :)

May 10, 2012
 

Nat

Your books, posts, and stories are fantastic .... I continue to spread the word for you - apparently others are doing the same :) Congrats on the award - live it up.

May 10, 2012
 

Congratulations - your win may have come as a surprise to you, but as pleased as I am for you, I am not surprised. But again, congratulations. Enjoy the moment.

May 10, 2012
 

Beverly

Congratulations! I'm glad you got the recognition you deserved. Your take on the vegetarian theme has always been top shelf.

May 10, 2012
 

Whitney Warren

woohoo! Congrats!

May 10, 2012
 

Kathy

WooHoo! Outstanding and well deserved!

May 10, 2012
 

genius, simple, and i can already taste it, delectable.

which is why you deserve every last inch of that award. congratulations, heidi. i can't imagine a more deserving soul.

xo,
molly

May 10, 2012
 

Kara

Heidi! That is amazing! Now THAT"S an award to win! I absolutely love this recipe, it incorporates "a few of my fav-o-rite things". I love the amount of gluten free recipes on your blog and I have loved converting some that are not. Enjoy!

May 10, 2012
 

Shelly

Oh yum! I'm looking forward to trying this. I just made your Simple Tomato Soup tonight (another yum!).
And many congrats on the well-deserved award. I'm sure there will be many more! ;)

May 10, 2012
 

Elizabeth Pruyn

Wow! That's wonderful & well deserved.

May 10, 2012
 

Bekah

What else could you use besides the wine or ale? Could you use lemon juice or something?

May 10, 2012
 

Bekah

..and Congratulations! Keep up the good work, Heidi! :)

May 10, 2012
 

Ann

Congrats on your award!! And this spread looks SO yum! I love parmesan on roasted cauliflower!

May 10, 2012
 

Joycelyn

Congrats Heidi! I'm from Singapore and I've only recently started following your food blog (wanting to feed myself decent home-cooked food since coming to the States). It's been 3 weeks now and I enjoy every recipe I've tried from your blog, so a big thank you!

May 10, 2012
 

Mianna

Congratulations! You have been an inspiration to my cooking & creativity - so much fun! So happy to see you honored.

May 10, 2012
 

neda

congratulation...

May 11, 2012
 

ruth

Congrats on the James Beard Award, you my dear are the only living goddess I know. Dont ever change.

May 11, 2012
 

deogratius

congratulation and godbless

May 11, 2012
 

Congrats on the award! x

May 11, 2012
 

DaveS

Congratulations! I've been following your blog for three years now, and have the Super Natural cookbooks. Wow, what an honor.

May 11, 2012
 

Congratulations, Heidi.
This recipe is so simple and I can't wait to make it. I have a feeling it will become a family favorite.

May 11, 2012
 

i made this for my book club last night, adding chopped artichoke hearts. It was delicious!


HS: Great call Christine.

May 11, 2012
 

Congratulations, Heidi. You are an inspiration. :)

May 11, 2012
 

yay!!! thanks for inspiring us all :)

May 11, 2012
 

Sarah R

I just wanted to add my warm congratulations too! I've enjoyed so many wonderful meals from your recipes, from your blog and cookbooks. It's nice when people receive the recognition they deserve!

May 11, 2012
 

Amber H

Congratulations! I sit here with a full stomach having just made your Chickpea wraps for lunch. I served them up to my husband and his workers who are installing solar panels on my roof. Three hungry men were very happy and satisfied with the rolls. Your cookbooks are just amazing!

May 11, 2012
 

Susan

FANTASTIC!! Congrats on an award WELL deserved!

May 11, 2012
 

AR

Heidi! If there's one thing I admire more than your obvious talents, it is how incredibly generous you are to all of us. Congratulations, Thank You, and May You keep Being Inspired By Everything Around You!!

May 11, 2012
 

Congrats on your win!! I'm a recent fan and bought your book when my daughter (she's 16!!) and I went on a trip to L.A. together. How exciting for you!

May 11, 2012
 

This sounds AMAZING. And congratulations!

May 12, 2012
 

How wonderful - congratulations! And - I love this spread!

May 12, 2012
 

Wow! So simple it's ridiculous but looks fantastic. Thank you.

May 12, 2012
 

Wendy

Congrats Heidi! You so deserve the James Beard Award! Woohoo!! And thanks for the great recipes and ideas throughout the year!!!

May 12, 2012
 

miro

Congratulations! It is much deserved. Super Natural Every Day has been a fixture in our kitchen since the day it arrived.

May 12, 2012
 

Congratulations on such a prestigous award - very much deserved! BTW - this parmesan dip you shared is simply divine!

May 12, 2012
 

Congrats on winning. I think this recipe will be delicious and I can't wait to try this out. Thanks for sharing.

May 12, 2012
 

Lori T.

Congratulations, Heidi! You're waking up so many people to the pleasure and beauty of good food--helping us stop and TASTE and enjoy. Thank YOU for sharing your passion with us!

May 12, 2012
 

Diane

Congratulations on the AWARD! You and an inspiration to Eat Healthy!

May 12, 2012
 

Congrats on the JB award. Love your posts... especially this one.

May 12, 2012
 

Congratulations on the award Heidi!! I've been following your blog for years and you absolutely deserve this honour. You are an inspiration.

May 12, 2012
 

Congrats on your major award. I love coming to your blog and so happy for you.

May 13, 2012
 

Yum - so simple and I'm sure it's delicious! I'll be putting this one together as soon as I get home from work tonight - can hardly wait! Congratuations on your JB award!

May 13, 2012
 

How simple and delicious this Parmesan spread is, Heidi. And yet I never would have thought of it. You did. Congratulations on the James Beard award.

May 13, 2012
 

Britastina

WOW! You deserve the award. Your approach to food is flawless. May I say that your celery salt is the basis of all my cooking? Really, it is. Now this. I am obsessed with all foods (vegetables) that are rustic, simple, and swoon-worthy. You are to food what the Shakers are to furniture and design. Well Done!

May 13, 2012
 

Congratulations! You deserve it! I adore your books and your blog!!

Can't wait to try the cheese spread.

May 13, 2012
 

amy webster

Heidi, CONGRATULATIONS!
You absolutely deserve it. I hope you are doing something to celebrate.
You truly taught me how to cook vegetables. That sounds generic, but before you I had no interest in vegetarian cooking and no skill set. After following your blog for the last 3 years and of course collecting your books, my meals at home have become chock full of veggies and delicious sauces/dressings. You changed the way I cook for life. Thank you. Keep doing what you do!

Amy Webster
Toronto Canada

May 13, 2012
 

Anonymous

Congratulations!

May 13, 2012
 

Anonymous

Congratulations. Well deserved!
Catherine, Cambridge MA

May 13, 2012
 

Congratulations on the award! I'm so happy to know that there are people like you sharing with others just how delicious eating nourishing food can be - and getting recognition for it. It makes me proud to be one of your blog followers.

May 14, 2012
 

Congratulations!!! Nobody deserves this award more than you:)

May 14, 2012
 

Congrats Heidi.. You are such an inspiration to foodies like me. I am new both to your blog & to the blogging world as a whole.. I truly love your work.. I am from New Delhi, India and am amazed to see all the excellent vegetarian cooking you do..

May 14, 2012
 

Congratulations on winning an award!

I am not sure about the parmesan spread, I would need to taste it first before having the courage of making it. If I was still in Italy it would have been easy to experiment, plenty of Parmigiano there, but here in New Zealand Parmigiano is so expensive that I am really careful how I use it, as not to waste it! The alternative would be to try with a local or Australian parmesan, but the taste may be different... I may try that in the meantime. Ciao A.


HS: Try it with one of those fantastic NZ cheeses and a splash of that Sauvignon Blanc you make down there - it'll be great.

May 14, 2012
 

Mary and Thony

Congrats Heidi! So very well deserved. Happy dance. You have single handily changed our cooking lives!!! You introduced us to the fabulous Reinhart, but more importantly your vegetarian recipes have changed the way we eat and live. THANK YOU!

May 14, 2012
 

Congrats on your award! Love your blog!!

May 14, 2012
 

Amazing!!! Congratulations Heidi :).

May 14, 2012
 

A very well deserved accolade indeed! Congratulations on the award, and thanks as always for brightening up my meals with your posts!

May 14, 2012
 

Yum! And what a well-deserved award. Congrats!

May 14, 2012
 

Anonymous

THANKS ALOTE LOVE..

May 15, 2012
 

First of all, HUGE congratulations on the award!! That is incredible! :) And you SO deserve it.

Second of all, this looks amazing. I love any kind of cheese spread, but it's totally rare to see a parmesan one. Why?! This is fabulous!

May 15, 2012
 

carol

YAY!!! i LOVE tuning in to read your posts & today i find this one (yes, i've been on a hiatus of late, so just now catching up) with you winning the james beard award!!! YES!! i love it because i love that someone who inspires me greatly in the kitchen with good, healthy foods, is being recognized & rewarded for her super natural talents!! love this little parmesan spread too & am thrilled that i have a perfect party opportunity to make it for coming up soon!!

thanks & huge happy congrats to you!! ;-)

May 15, 2012
 

nzinga

Long-time lurker here, just de-lurking for a moment to say congratulations. How wonderful!

May 15, 2012
 

Congratulations on the JBA! Incredible job!

May 15, 2012
 

Congratulations

May 15, 2012
 

very good
I so happy

May 16, 2012
 

This is my second comment on this post because I made the spread and it was delicious--even more so the second day as the wine & cheese had time to get to know each other better. We just used the last bit yesterday--spread on slices of day-old baguette and baked until the cheese was golden. I can see this recipe being used again and again, with some experimentation on the type of wine added.

May 16, 2012
 

Congratulations on the JBA!
I am looking forward to trying this recipe - such a simple idea.

May 16, 2012
 

Laura

Congrats!! And, of course, well deserved ... I'm making this spread pronto. Such a good idea (as always).

May 16, 2012
 

Amazingly simple and yet just limitless possibilities. Simple, quick, and flexible sounds like my style, can't wait to try it. Thanks Heidi.

May 16, 2012
 

Laura

Congrats on the award! This spread looks amazing - I cannot wait to try it with my favorite gouda - Marieke Gouda Foenegreek from Holland's Family Farm (Wisconsin) Never would have thought of IPA with it but I'll give it a go!

May 16, 2012
 

Alexis

Lookie what YOU did!! James Beard....who knew??!! Congratulations woman!! Well done!

Keep up the good work. No pressure though. ;-)

May 19, 2012
 

Pat

Wow! A James Beard Award,
you deserve it!

May 20, 2012
 

Eva

You constantly inspire. Congratulations on the James Beard award.

May 22, 2012